This dish is in heavy rotation in our house as all generations enjoy it. It can be made in under thirty minutes so makes for a great weeknight meal. Get the kids involved in separating the lettuce leaves and mixing the sauce. The grown-ups like to add a little heat in the wrapping process. We like this meal as for kids it has lots of veggies, good protein and usual the plates come back clean.
Minced Chicken in Lettuce Cups
1 lb. ground chicken meat
3 garlic cloves, minced
2 small zucchinis, diced
2 carrots, diced
4 scallions, diced
¼ tsp salt
1 inch piece of fresh ginger, finely minced
Lettuce leaves, either iceberg, butter, or Boston Bibb
2 tsp. plus 2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons Mirin
4 tablespoons soy sauce
2 tsp. marmalade (orange, apricot, lemon)
½ tsp. brown sugar
½ tsp. sesame seeds
In a small bowl mix 2 tsp. sesame oil, the rice wine vinegar, Mirin, soy sauce, marmalade, and brown sugar. Set aside.
Sautee garlic, ginger, and 1 tablespoon sesame oil, then add zucchini, carrots, and scallions. Add salt. Sautee until everything begins to brown and begins to get tender. Push all the vegetables to the side of sauté pan and add the remaining sesame oil, then the chicken. Cook until chicken is cooked all the way through then mix the veggies and chicken together. Add sauce and cook for two minutes until sauce thickens and reduces slightly.
Serve in lettuce cups with rice.